Thermoluminescence Detection of Irradiated Food

doi:10.7506/spkx1002-6630-200914053

Abstract

Abstract:

This study investigated the feasibility of thermoluminescence (TL) method in the detection of irradiated food. Firstly, the silicate minerals were isolated from irradiated foods, then the energy in the silicate minerals, which is accumulated due to irradiation and released in the form of photon under heating condition, was detected to judge whether the foods were irradiated or not. Ten samples of black pepper, dehydrated capsicum, Chinese cinnamon bark, dehydrated mushroom, tea, dehydrated shallot, etc were analyzed. The results showed that the combination of silicate mineral isolation with TL method has a high reliability in the detection of irradiated foods.

Key words: irradiated food, thermoluminescence (TL) analysis, detection

CLC Number:

TS207.3

LU Di，DU Shi-zhen，QU Zhi-yong. Thermoluminescence Detection of Irradiated Food[J]. FOOD SCIENCE, 2009, 30(14): 243-247 https://doi.org/10.7506/spkx1002-6630-200914053

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Thermoluminescence Detection of Irradiated Food

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